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Method

Heat the oil in a large, heavy-based
pan with a lid. Season the chicken and
brown all over. Remove the chicken
to a plate and cook the onion and
bacon for 5 mins until softened
and lightly coloured.

Return the chicken to the pan, and
add the remaining ingredients, except
the crème fraîche and pesto, along with
plenty of freshly ground black pepper.
Bring to the boil, then cover and gently
simmer for 30-40 mins until the potatoes
are tender and chicken cooked through.

Stir in the crème fraîche and pesto.
Serve with some crusty bread for
mopping up the sauce, if you like.

I've made it today and it was absolutely delicious. I've added some garlic and mushroom giving it a great flavour in the end. It was watery as many say but, it was a tasty watery bowl of chicken and veg.

I've made this about half a dozen times now. It's my favourite chicken casserole recipe! I've used spring greens once but have also used a selection of whatever green vegetables I've had leftover in the fridge, i.e. French beans, shredded sprouts, broccoli, and it still tasted delicious. I've also experimented with shop bought and home made basil pesto in the recipe and have still thoroughly enjoyed this dish. In my opinion, it seems difficult to get this dish to taste anything other than yummy!

You can always adjust the thickness of the casserole. From my experience in the recipes where creme fraiche you can always add 1 or maximum 2 tbsp of flour when making the mix with creme fraiche and it will do the trick to make the base rich and creamy rather than watery

This was spectacularly good. The sauce was surprisingly abundant just at the first state of cooking before I even added the creme fraiche and pesto. For the person who couldn't find spring cabbage, neither could I, but I used the green leaves of bok choy (Chinese cabbage) and I think now, with hindsight, spinach or baby brocollini would also be good. I think the addition of some type of leafy "greens" is really important. I think mushrooms are not right. This is meant to be a spring dish, and mushrooms are distinctly fall, IMHO. Happy cooking and happy eating.

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